The whole salty and sweet, crunchy and chewy combination that this chocolate chip pretzel cookies have going on is enough to make me a very loyal fan. Truly, this is one of the more satisfying cookies out there. Can you say mid-afternoon snack? Mid-morning snack? Midnight snack? Oh heck just have a cookie!
Chocolate Chip Pretzel Cookies
- 1 1/2 cups AP flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/3 cup sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 1 cup peanut butter morsels (optional)
- 1/2 cup broken up pretzel pieces
- Sea Salt
Instructions for making chocolate chip pretzel cookies:
In a medium bowl, sift together the flour, baking soda, and salt.
Using a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Switch to low speed, and slowly add the beaten egg and vanilla extract. Add the flour mixture and beat until just combined. Stir in the chocolate chips (and peanut butter morsels, if adding) and pretzels. Cover and refrigerate for an hour.
Preheat the oven to 350F.
On parchment lined baking sheets, scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt. Leave about 2 inches between each ball. Bake for 10 – 12 minutes. Allow the cookies to cool on the baking sheet for a few minutes before transferring to cooling rack.
If you like this recipe you may like the ones found in the cookie cookbook below.